Rhubarb Cake with Goat Cheese from Tray
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 2 egg (s)
- 1 bag / s dry yeast
- 0.1 liters warm water
- 4 cups sour cream
- 10 rods rhubarb
- 6 goat cream cheese rolls
- 3 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Make a dough from flour, eggs, yeast and a little water (if necessary). Let rest for an hour in a damp cloth.
- Prepare the rhubarb stalks, d. H. peel off the skin generously, cut in half or quarter if necessary. Boil in boiling water with added sugar for approx. 3 - 5 minutes, remove from the water and rinse with cold water, possibly with ice water.
- Roll out the dough relatively thin (significantly thinner than pizza, more like tarte flambée) and place on the baking sheets. Pre-bake in the oven (150 ° C) for 5 - 10 minutes and then remove.
- Spread the sour cream on the dough, place the rhubarb stalks next to each other on the sour cream. Halve the cheese lengthways and place the cut surfaces on the rhubarb. Put the trays back in the oven and bake for about 10 minutes at approx. 150 ° C.
- I recommend a light Gutedel or a White Burgundy, in my opinion a Pinot Noir from Alsace.
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